One Pan Creamy Sun Dried Tomato Spinach Pasta (Printable)

Creamy one-pan pasta with sun-dried tomatoes, spinach, and parmesan in a velvety sauce.

# What You'll Need:

→ Pasta & Vegetables

01 - 12 oz penne or fusilli pasta, uncooked
02 - 3.5 oz sun-dried tomatoes, drained if in oil, sliced
03 - 4 oz fresh baby spinach
04 - 3 cloves garlic, minced

→ Liquids

05 - 3 cups vegetable broth
06 - 1 cup heavy cream
07 - ¼ cup reserved oil from sun-dried tomatoes or olive oil

→ Cheese & Seasonings

08 - ½ cup grated Parmesan cheese
09 - ½ tsp dried Italian herbs (oregano, basil, thyme)
10 - ¼ tsp red pepper flakes
11 - Salt and freshly ground black pepper to taste

# How-To Steps:

01 - Heat a large, deep skillet or sauté pan over medium heat. Add the reserved sun-dried tomato oil.
02 - Add the minced garlic and sliced sun-dried tomatoes. Sauté for 2–3 minutes until fragrant.
03 - Pour in the uncooked pasta and vegetable broth. Stir well, bringing to a gentle boil.
04 - Reduce heat to medium-low. Simmer uncovered for 10–12 minutes, stirring occasionally, until pasta is nearly al dente and most of the liquid is absorbed.
05 - Stir in heavy cream, Italian herbs, red pepper flakes, and fresh spinach. Cook for another 2–3 minutes until the spinach wilts and the sauce thickens.
06 - Add grated Parmesan, stirring until the sauce is creamy. Season with salt and black pepper to taste.
07 - Remove from heat. Let the pasta rest 2 minutes before serving for optimal creaminess.

# Expert Advice:

01 -
  • Everything happens in one pan, including cooking the pasta, so cleanup is practically nonexistent
  • The sauce develops a restaurant quality creaminess from the pasta starches releasing right into the liquid
  • Sun-dried tomatoes are flavor powerhouses that last in the pantry for months
02 -
  • The pasta continues absorbing liquid even after you turn off the heat, so dont let it get too thick while cooking
  • If your sauce looks too thick at any point, add a splash more broth rather than water to maintain flavor
  • Fresh spinach releases water as it wilts, which can thin the sauce slightly, so keep this in mind when judging consistency
03 -
  • Reserve extra pasta water if youre using a different pasta shape that absorbs more liquid
  • Room temperature cream incorporates faster and prevents the sauce from breaking

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